JP2000041574A - Roasted and dried food of meat, and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a roasted and dried food having a clear red color, containing excellent amounts of flavor-enhancing components of meat, useful for topping or the like by allowing a proteolytic enzyme to act on the meat, heating the meat after the action of the enzyme, and drying the obtained meat by repeating the roasting and drying of the meat, and moisture equilibration thereof. SOLUTION: This roasted and dried food having 5-30% water content is obtained by allowing a proteolytic enzyme such as papain (regulated so that the enzyme concentration in meat may be 0.05-0.3%) to act on the meat such as beef, heating the meat after the action of the enzyme to 90-95 deg.C, and drying the obtained meat by repeating the roasting and drying of the meat, and moisture equilibration thereof at 90-100 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roasted meat food and a method for producing the same. More specifically, the present invention relates to a knot-like roasted food using meat and a method for producing the same, and an object of the present invention is to provide a cutout of meat serving as a soup stock.

[0002]

2. Description of the Related Art Katsuobushi, Soda, Saba, Sardine and the like are typical representatives of roasted foods in Japan since ancient times, and fish such as bonito, Soda bonito, mackerel and sardine are the raw materials. The method of production is to boil the fish as a raw material, then roast it, repeat the steaming and roasting, and after drying sufficiently, remove the tar on the surface.

[0003] The extract amount and composition of knots according to the conventional method depend on the type of raw fish, and the extract amount gradually decreases as it goes through the manufacturing process. In addition, this extract refers to a hot water extract from a shaving node or the like, and the umami component described later refers to a tasty amino acid such as glutamic acid or aspartic acid in the extract.

[0004] There are also enzymatically degraded seasonings consisting of producing proteolytic enzymes on fish and shellfish and meat to produce soluble proteins and amino acids. Most of them are distributed in the form of powder granules or liquid concentrated extracts.

[0005] On the other hand, as foods obtained by drying meat, there are dry meat products such as beef jerky and pork jerky. The production method is to season, pickle, freeze, slice thinly and dry with hot air. Water activity is 0.87 or less (Food Sanitation Law, First Spelling, Chapter 1 Food Sanitation Law Related (1), Second
Section Notice, Partial Revision of the Food Sanitation Law Enforcement Rules and Standards for Food, Additives, etc. for Two Foods, Two Meats and Seafood, etc. June 26, 1981, Ring Milk No. 44) There are many products of ~ 35%.

[0006] The method of increasing the umami component of fish knots includes
There is a method of adding other umami ingredients to the raw material. For example, a method of adding an amino acid and a protein hydrolyzate to a boiled liquid when the raw fish is boiled in the process of producing fish meat knots and adding umami components and flavors to the knots (JP-A-53-3215)
6) Add various seasonings such as bonito, shrimp, seafood, shiitake mushroom, kelp, fish soy, chicken soup, beef soup, soybean koji extract, etc. to the boiled liquid when boiled in the skipjack section manufacturing process. After immersing and seasoning the fish in advance, a method of producing knots by a conventional method of skipjack (Japanese Patent Application Laid-Open No. 03-23673)
7).

[0007] As a method of increasing the umami component using an enzyme, a protein hydrolase is allowed to act on the fillet of salmonid fish to increase the umami component, and then to a knot through a steaming process and a roasting process ( JP-A-09-27131
6). With respect to the production of knot-like roasted foods using meat, a method of performing drying treatment by hot air drying or roasting and then slicing the meat into flakes to obtain shaved knots (Japanese Patent Laid-Open No.
-39932), a dried food product obtained by immersing in a seasoning liquid, and then passing through an aging step, a drying step, a steam treatment step, and a smoking step, and a cut food product thereof, and a production method thereof (Japanese Patent Application Laid-Open No. 06-181681). There is.

[0008]

[Problems to be Solved by the Invention] Regardless of meat and fish,
When knots are manufactured by the conventional method of knot, the extract is low and the umami is poor. Therefore, a technique has been devised in which a seasoning solution is added to a boiled solution in a boiling step in a manufacturing process, and then immersion and seasoning are carried out in advance and then boiled to increase umami components. However, the name of the raw material of the manufactured section must indicate the type of seasoning added. Also, it cannot be said that it tastes purely the umami ingredients of knots.

[0009] On the other hand, in a method in which a raw material meat is subjected to a proteolytic enzyme in advance and then enters a steaming step and a roasting step, an umami component is generated from the raw material meat itself, so that it is not necessary to add a seasoning amount. Further, since the enzyme used is treated as a processing aid, labeling is unnecessary. This method is a method limited to salmonid fish, and there is no example applied to animal meat.

[0010] Dried meat products such as beef jerky have physical properties similar to fish nodes in that they have a low moisture content and are hard. However, beef jerky is manufactured for direct consumption and is not used as a soup stock. Furthermore, beef jerky has a moisture content of 25-3.
5%, this moisture content does not result in a clean cut. In addition, the meat shavings obtained by the method of Japanese Patent Application Laid-Open No. 06-181681 include a step of washing the meat during the manufacturing process, and the extract may be spilled out. Manufactured for the purpose.

From the above, when roasted meat food is considered as a soup stock, the method for producing fish knots is poor in extract and flavor. In addition, umami increases when a seasoning is added, but the label needs to be displayed and the meat cannot be said to have the original flavor. Dried meat products such as jerky are also intended to be eaten directly, and are not used as soup stock.

[0012] That is, there is no need to indicate the addition of seasonings,
In addition, there is no knot-like roasted food containing meat in which the umami component of the meat is contained in a significant amount.

[0013]

Means for Solving the Problems Therefore, as a result of intensive studies, the present inventors have produced a large amount of umami by producing a umami component by causing a protease to act on meat in advance to produce umami components in the meat. We succeeded in producing knot-like roasted foods that contained ingredients and did not require labeling of seasoning addition.

The meat to be used in the present invention is beef, pork,
Edible meat such as horse meat and mutton, poultry meat such as chicken and turkey meat, rabbit meat and the like may be raw or thawed. The site to be used is a site having relatively low fat such as loin or thigh meat.

[0015] In the method for producing a roasted meat food according to the present invention, a proteolytic enzyme is allowed to act on the meat to carry out an enzymatic reaction.
After deactivation by heating, it is roasted and steamed to form knots.
The proteolytic enzyme that acts on meat in the present invention may be a commercially available enzyme preparation, an enzyme in animals, plants and microorganisms, or an enzyme extracted therefrom. In addition, one or more enzymes may be used in combination,
Further, several kinds of enzymes may be allowed to act in several stages.

The optimum pH of the enzyme used is preferably around neutral. This is because protein denaturation occurs when the meat is made acidic or alkaline, the tissue becomes brittle, and the pH adjustment of the meat itself becomes difficult in operation.

The amount of enzyme to be added depends on the type of enzyme used and the reaction time. Since muscle fibers are decomposed by the enzymatic reaction, the meat becomes softer as the enzymatic reaction proceeds. Judgment of the end of the enzymatic reaction is based on the strength of the meat that can withstand the subsequent steps. For example, in the case of using papain, which is a commercially available proteolytic enzyme, if the enzyme concentration in the meat after addition is 0.05 to 0.3% and the reaction time is 5 hours, it has a strength that can be processed into nodes, If it is 0.5% or more, the meat is decomposed into a paste, so that production of knots becomes impossible.

[0018] The addition of the enzyme to the meat may be carried out by dipping or by injection using an injector or a syringe. Soaking may be direct soaking in enzyme solution, fruit,
It may be added to foods with high proteolytic activity such as fruit juice, koji and miso. The meat may be raw meat or boiled meat. When the enzyme solution is injected by an injector or a syringe, the injection site is not limited. When the meat is subjected to vibration such as tumbling after the injection, the enzyme solution is efficiently dispersed and becomes better.

A coloring agent such as sodium nitrite, potassium nitrate or sodium nitrate may be added for the purpose of improving the color tone of the knot, the flavor, and the bacteriostatic effect. At that time, the nitrite residue in the knot at the end of the roasting is set to 70 ppm or less.

The enzyme reaction conditions vary depending on the type of enzyme used and the amount added. The reaction time is not particularly limited, but there is a risk of pasting and spoiling of meat for an extremely long time. Many commercially available proteolytic enzymes have an activity at 40 to 60 ° C., so it is desirable to carry out the enzyme reaction in this temperature range. For example, in the case of papain which is a commercially available protease, the optimum temperature is 55 ° C. When the enzyme reaction is performed at an enzyme addition amount of 0.3% and a reaction temperature of 55 ° C. on the meat, the meat has a sufficient strength after 5 hours, but after 7 hours, the meat becomes a paste, It becomes difficult to proceed to the process.

The enzyme reaction is carried out in a thermostat or a smoke machine capable of controlling the temperature. With the lapse of the enzyme reaction time,
It is desirable that the humidity be low, as drips composed of protein hydrolyzate will form.

After completion of the enzymatic reaction, the central temperature of the meat is raised to 90-90.
Heat to 95 ° C. to simultaneously deactivate the enzyme and denature the meat. The heating time depends on the shape of the meat, but is preferably about one hour. Heating is preferably carried out by raising the temperature of a thermostat or a smoke machine, or by steaming. Boiling is not preferred because the extract is significantly outflowed. In this heating step, the first roasting can be regarded as the heating step and can be omitted.

After the heat treatment, roasting is performed. The first roasting is performed at 90 to 100 ° C. for 2 to 4 hours, and the second and subsequent times are 70 to 100 ° C.
Perform at 80 ° C. for 3-5 hours. However, when performing roasting in a smoke house in which temperature cannot be controlled, the roasting temperature and the roasting time need not be strict. Further, prolonged roasting in one cycle is not desirable because it causes overdrying of the surface.

The fumigation step during the roasting step is preferably performed overnight, and when the moisture content is reduced by roasting and the nodes become hard, the fumigation step is preferably performed for two nights. At the end of the roasting step, the moisture content of the layer close to the surface is reduced at the end of each roasting. Smoked chips used for roasting are desirably sponges such as cherry, hickory, ash, oak, oak, apple and oak.

The end of roasting is determined based on the water content and water activity of the nodes. The moisture content of the knot is 5 to 30%, preferably 10
２０20%, water activity ends at 0.75 to 0.85.

The amount of the extract was measured by the following method. Hot water was added in an amount 25 times the weight of the powdered sample, stirred, allowed to stand for 5 minutes, and then filtered to obtain an extract.
The% nitrogen in the extract was analyzed by the Kjeldahl method, and the solid content was used as the extract amount.

The glutamic acid content was determined by analyzing the above-mentioned extract by liquid chromatography and converting it to a solid content.

[0028]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is characterized in that knots are produced using meat as a raw material, that a proteolytic enzyme is allowed to act on meat, and that a heating step for inactivating the enzymes is performed in the production process. There are many parts that differ from the conventional method of producing fish knots. The operation is as follows.

The meat used in the present invention uses a portion having a low fat content such as loin. This is because, when knots are formed in a state in which fat is contained in meat, the fat portions cannot be dried and it is difficult to cut the knots into knots.

When a heating step is carried out during the production process of the present invention, steaming, indirect heating using a thermostat or a smoke machine is used. This is because the umami component is greatly increased due to the enzymatic reaction, so that the umami component flows out into the boiled liquid in the conventional cooking method. With steaming and indirect heating, the outflow of umami components is small, and most of the generated umami components can be taken into nodes.

In the technique of the present invention, the umami component is increased by the enzyme, but the enzyme is completely inactivated by the heating step or the roasting step in the production process and is treated as a processing aid. However, in the raw material description of the product, only the raw meat is described. However, when a coloring agent is used, it is displayed.

Proteolytic enzymes have an optimum temperature and an optimum pH depending on the type of the enzyme, and it is necessary to react under optimum conditions according to the enzyme used. However, regarding the pH, it is better not to change the pH of meat in view of work and physical properties of meat. In the present invention, an enzyme having an optimum pH in a neutral range is selected.

Proteolytic enzymes include exo-type proteases that cleave from the ends of peptide chains that form proteins, and endo-type proteases that cleave at appropriate portions. It is said that the exo-type activity is strong and weak.

By these enzymes, the peptide chain of the protein is cleaved to produce amino acids forming the peptide chain. Amino acids include glutamic acid and aspartic acid exhibiting umami, glycine, alanine, and threonine exhibiting sweetness. The more these amino acids are contained in the enzyme component after enzymatic decomposition, the stronger the umami seasoning becomes.

The use of only the endo-type enzyme has a strong decomposing power, but often causes bitterness. Therefore, an extract having less bitterness can be obtained by using endo- and exo-type enzymes in combination, or by pre-complexed enzymes, or by performing an enzyme reaction in two steps.

When the amount of the enzyme added is large, most of the muscle fibers of the meat are decomposed into amino acids and peptides, and thus become a paste. The purified amino acids and peptides are already widely distributed as enzymatically degraded seasonings.

The optimum amount of the enzyme to be added according to the present invention is an amount having the strength of meat that can be processed into knots while producing the umami component. Also, depending on the enzyme used, enzyme activity, active temperature zone,
Since the reaction time differs greatly, the enzyme reaction conditions are set for each enzyme. According to the present invention, the provided knots, unlike the knots using fish, have a bright red color like fresh meat and are very strong umami-cut knots. In addition to being used as a soup stock, it can be used for cooking toppings by utilizing the red color.

[0038]

【Example】

Example 1 About 2 kg of beef loin was slowly thawed at 5 ° C. The enzyme solution was evenly injected into the meat with a syringe such that the enzyme concentration was 0.2% by weight.
The enzyme used was flavorzyme from Novo Nordisk Bioindustry, Inc., and the enzyme concentration was 5%. 1
The enzyme solution was sufficiently permeated into the meat by tumbling for 0 minutes. Next, the meat was smoked at a temperature of 5
The enzyme reaction was carried out for 5 hours while maintaining the temperature at 0 ° C. Subsequently, the mixture was steamed under the conditions of a center temperature of 90 ° C. for 1 hour and a humidity of 100% to inactivate the enzyme. Then 90 ° C, 3 hours, humidity 5
%, And roasting was performed under the conditions of a strong circulation fan in the refrigerator. Sakura chip was used for cherry. After steaming overnight at room temperature, roasting was performed under the conditions of 70 ° C., 4 hours, humidity of 0%, and strong circulation fan in the refrigerator. At the end of the roasting, the water content was 17% and the water activity was 0.80. This is almost the same physical properties as the conventional fish knot. The soup broth was removed from this product, and when it was tasted, the resulting beef had a strong umami flavor with a strong beef flavor. Also, when used as a topping in pasta and pizza, the bright red color of the meat elicited an appetite and further enhanced the taste of pasta and pizza.

[0039]

Example 2 About 2 kg of pork leg was slowly thawed at 5 ° C. An enzyme solution to which 10 ppm of sodium nitrite was added was evenly injected into the meat with a syringe so that the enzyme concentration became 0.2% by weight. The enzyme used was a professional leather from Amano Pharmaceutical Co., Ltd., and the enzyme concentration was 5%. 1
The enzyme solution was sufficiently permeated into the meat by tumbling for 0 minutes. Next, the meat was smoked at a temperature of 5
The enzyme reaction was performed at 5 ° C. for 5 hours. Subsequently, the heating step was included in the roasting step, and the roasting was performed under the conditions of 90 ° C., 4 hours, a humidity of 5%, and a strong circulation fan in the refrigerator. Sakura chip was used for cherry. After steaming overnight at room temperature, 7
Roasting was performed under the conditions of 0 ° C., 4 hours, humidity of 5%, and a circulation fan in the refrigerator, and thereafter, roasting was performed seven times under the same conditions. At the end of the drying, the water content was 20%, and the water activity was 0.82. The soup broth was removed from this product, and when tasted, the resulting meat had a strong flavor and a strong umami soup. Also,
When used as a topping for pasta and pizza, the brighter red color of Example 1 invites appetite and further enhances the taste of pasta and pizza.

[0040]

According to the present invention, it is possible to produce a knot having a lot of umami components using meat. The shaved knot obtained from this knot has a much larger amount of umami components than the conventional knot, and has a bright red color. Unlike the conventional method of using a cut-off node, the cut-off node obtained according to the present invention can be used for soup stock of Western-style soup, topping of western food, and the like.

[Brief description of the drawings]

FIG. 1 is a flowchart showing one embodiment of a method for producing a roasted food using meat according to the present invention.

FIG. 2 is a diagram showing the relation between the amount of added proteolytic enzyme and the reaction time, and the quality of the knot-like roasted meat product in one embodiment of the method for producing a roasted food product using meat according to the present invention. .

FIG. 3 shows the analysis values of the roasted food obtained by one embodiment of the method for producing roasted food using meat, the roasted food obtained by a conventional method of producing skipjack, and the fish knot according to the present invention. It is a table.

 ────────────────────────────────────────────────── ─── Continued on the front page F term (reference) 4B042 AC10 AD17 AE03 AG01 AG02 AG03 AG04 AG05 AG06 AH01 AP02 AP03 AP16 AP17 AP27 AP30

Claims (2)

[Claims] Claims 1. A roasted meat food, characterized in that a proteolytic enzyme is allowed to act on the meat, the enzyme is reacted, then heated, roasted, and repeatedly steamed and dried. 2. The produced roasted food has a moisture content of 5%.
The method for producing a roasted meat product of meat according to claim 1, wherein the amount is from 30% to 30%.